Recipe by Jan Marie
This is a wonderfully earthy, rich, mushroom sauce. I first served it with broiled Spencer steaks and poured the steak drippings in the sauce. It's actually hearty enough to eat without meat, over potatoes or noodles. Enjoy
Top Review by judyf13
This was sooo delicious! I made this sauce and poured over portabello mushrooms. I followed the recipe except that I only used 1 shallot, cooking sherry, a small portabello mushroom chopped, and doubled the heavy cream. I also used this for the steak I served with dinner. This was a huge hit with my husband. He even used a piece of bread to soak up any left on his plate. WONDERFUL!!!
- olive oil, twice around the pan plus 1 tsp butter
- 2 shallots, diced
- 2 garlic cloves, diced
- 1 cup beef broth (prefer low sodium)
- 1⁄3 cup red wine
- 1 1⁄2 lbs chanterelle mushrooms, coarsely chopped
- 1⁄2 cup heavy cream
- salt and pepper
- chopped parsley
Directions See How It's Made
- Place olive oil and 1 teaspoon butter in pan.
- Over med/high heat, sauté shallots until wilted.
- Add garlic, lightly sauté.
- Add mushrooms, sauté until wilted.
- Add wine and beef broth.
- Cook until broth is reduced by 1/2-2/3 (depends on how thick you want the sauce) Add cream, stir until thickened.
- Salt and pepper to taste.
- Garnish with chopped parsley.
- Serve over mashed potatoes or noodles.